Annie Bell's chicken tinga - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s chicken tinga By You Magazine - September 26, 2021 This Mexican chicken stew, made with mild and fruity ancho chillies, is cooked like a pot roast but for longer than usual until meltingly tender. It makes for fab burritos, or ladle it over rice with a few Tex-Mex trimmings. Lizzie Mayson SERVES 4 1 dried ancho chilli 2 tbsp olive oil 2 red onions, peeled and chopped 2 garlic cloves, peeled and finely chopped 1 heaped tbsp marjoram or oregano leaves 1 heaped tsp chipotle paste 1 heaped tbsp tomato purée 500g tomatoes, cores discarded, diced 1.6kg free-range chicken, untrussed Sliced green chilli, avocado, chopped coriander, soured cream and lime wedges, to serve Preheat the oven to 180C/160C fan/gas 4. Soak the ancho chilli in boiling water for 15 minutes, then finely chop it discarding the core and seeds. Heat the oil in a large cast-iron casserole over a medium heat and fry the onions for 7-9 minutes until golden, stirring frequently. Add the garlic, ancho chilli and marjoram about a minute before the end. Stir in the chipotle paste, tomato purée and the tomatoes and season with salt. Nestle the chicken in the sauce, cover and cook in the oven for 1 1⁄2 hours. Transfer the chicken to a plate, tipping any juices back into the pan. Pull off and shred the flesh using a couple of forks. Discard the skin and bones. Skim the fat off the sauce in the pan. If you are serving the tinga with rice, leave the sauce nice and juicy. For burritos or wraps simmer the sauce for 5-10 minutes until it thickens a little. Stir the chicken back in, reheat and serve with sliced green chilli, coriander, soured cream and lime wedges. TIP If serving a crowd, add a tin of drained and rinsed black beans to the stew. Follow Annie on Instagram @anniebellcook Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved